Butternut Squash Lasagna
1 T olive oil
1 (1 1/2 to 2 pound) Butternut squash, peeled, seeded and cut into 1 inch cubes
Kosher salt and fresh ground pepper
1/2 cup water
1/4 cup butter
1/3 cup flour
4 cups whole milk
pinch of nutmeg
12 no boil lasagna noodles
2 1/2 cups shredded mozzarella cheese
1/3 cup grated Parmesan cheese
Heat oil in a heavy skillet over medium heat. Add the cubed squash and toss to coat. Sprinkle with salt and pepper. Pour the 1/2 cup of water into the pan, cover and let simmer over medium heat until the squash is tender, about 20 minutes. When the squash is tender, mash the squash in the pan or a food processor. Season the squash puree with more salt and pepper to taste.
Melt the butter in a medium sauce pan over medium heat. Once it is melted, add the flour and whisk for 1 minute. Slowly add the milk, whisking as you go. Bring to a low boil over medium/high heat whisking often. Continue whisking often until the sauce thickens, about 5 minutes. Add the nutmeg and season with salt and pepper to taste.
Preheat the oven to 375. Lightly butter a 9x13 pan. Spread 3/4 cup of the sauce on the bottom. Cover the bottom of the pan with a layer of noodles. Spread half of the squash puree on the noodles. Sprinkle with 1/2 cup mozzarella cheese and drizzle 1/2 cup of sauce over the cheese. Repeat layering once more, finishing with a layer of noodles covered by the remaining white sauce.
Tightly cover with foil and bake at 375 for 40 minutes. Remove cover, add the rest of the mozzarella cheese and the Parmesan cheese to the lasagna and continue baking for 15 more minutes or until the sauce is bubbly and the cheese is golden. Let the lasagna sit for 15 minutes before serving.